Yield: 12 Servings
|2 tablespoons||Peanut oil|
|1 medium||Yellow onion; chopped|
|2||Cloves garlic; minced|
|1||Bell pepper; chopped|
|½ cup||Whole canned tomatoes|
|¾ teaspoon||Ground cinnamon|
|½ teaspoon||Ground cloves|
|¼ teaspoon||Ground cumin|
|¼ cup||Sesame seeds|
|½ cup||Cocktail sauce|
|½ teaspoon||Tabasco or to taste|
|2 cups||Chicken soup stock (see recipe) or chicken broth|
|2||Squares (1 oz each) semisweet baking chocolate|
MAKES 3-½ CUPS
This is actually a mole sauce, short-cut style. The chocolate gives the sauce a wonderful lift and it can be used to enlighten otherwise dry cooked poultry.
Heat a large saucepan and add the oil. Saut the onions and garlic until clear. Add the pepper, raisins, and tomatoes and cook for 10 minutes.
Remove from the stove and pure in your food processor or blender. Return to the pan and add remaining ingredients, except the chocolate. Simmer for 10 minutes and then add the chocolate, stirring until it melts.
This is to be used over any kind of cooked poultry. For instance, leftover fried chicken takes on a new life when you simmer the chicken for a few minutes in this sauce. Or turkey meat, cooked, has an entirely different flavor when you warm it with this sauce.
SAUCE FOR POULTRY
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .